B/M Eggnog Bread Recipe

• 2 Tbsp. Sugar
• 1 pkt Active dry yeast
• 2 1/2 c. All-purpose flour
• 2 Tbsp. Butter
• 1 tsp Salt
• 1/4 tsp Nutmeg
• 3/4 c. Eggnog, at room temp.*

1. I adapted a recipe from my food processor bread book for my b/m for the eggnog bread that you read about.
2. Here is what I did; you may need to make adaptations for whatever type of b/m you have.
3. Play with it, if it looks too sticky, add in flour (1 tbsp.
4. at a time.)
5. If too dry, add in liquid, also one tbsp.
6. at a time.
7. Then let her rip!!!!!!!
8. !
9. * Maybe as little as 1/2 c; (I took the refrigerateoff of it in the microwave) Place ingred.
10. in the B/M according to your manufacturers' directions.
11. Then adjust by adding flour or possibly liquid as needed This made a real moist, light lg.
12. loaf.
13. It rose to the top of my breadmaker.
14. I used the SWEET BREAD cycle and turned the lightness or possibly darkness button slightly lighter than the center mark (I have a Welbilt).
15. Let me know your results, we sure enjoyed it!

sugar, yeast, allpurpose, butter, salt, nutmeg, eggnog

Taken from cookeatshare.com/recipes/b-m-eggnog-bread-72694 (may not work)